Good Old Meatloaf with a Twist! Column by Sharyn Thompson

Meatloaf is not a very fancy dish, but you sure can make it tasty. I love it just made, served with a fluffy mound of mashed potatoes. Leftovers can be sliced and either fried crispy on both sides or made into a delicious sandwich. I tried a new recipe this past Sunday making my meatloaf in a large lasagna pan. This method made a big meatloaf only about 2-1/2″ in depth. This meatloaf has grated Italian 4 blend cheese inside, making it flavourful and very tender. I glazed the top with a mixture of ketchup, brown sugar and ‘hot dog’ yellow mustard. This isn’t a fancy meal but I know you will enjoy this and the leftovers as well! Have a great week!

A NEW MEATLOAF TO TRY

INGREDIENTS:

1- 1/2 cups evaporated milk (I used the large can of evaporated milk and just added enough skim milk to make up the total volume of milk required.)

7 to 8 slices of thin-sliced white bread, torn into tiny pieces

3 eggs, lightly beaten

2 cups of shredded cheese (I used Italian 4-blend cheese)

1 tbsp. Worcestershire sauce

3 shakes of Tabasco sauce

1- 1/2 tbsp. horseradish

2 tsp. Kosher salt

1 tsp. ground black pepper

1 large carrot (or 2 smaller ones)

1 spanish onion

3 lb. of our good local Stormont lean ground beef (sold at my store, Sharyn’s Pantry

TOPPING:

1/2 cup brown sugar

1/2 cup ketchup

2 tbsp. yellow (hot dog) mustard

METHOD:

-In a large bowl, tear the white bread up into tiny pieces.

-Pour over the evaporated milk.

-Beat the eggs and add this into the bread and milk mixture.

-Stir in the Worcestershire sauce, Tabasco sauce, horseradish, salt and pepper and lastly the shredded cheese. Allow this to sit for a few minutes.

-Using your food processor, puree the carrot and onion.

-Add this into the above mixture.

-Add the ground beef and mix well. I use my hands for best mixing.

-Spray a 9″ X 13″ baking pan with Pam no-stick spray.

-Place the meat mixture into the pan, patting down gently to even off the top.

-Bake the meatloaf, uncovered for 30 minutes in a 350 degree F. oven. Carefully, pour off any fat that forms.

-Mix the glaze together and spread this over the partially baked meatloaf. Continue to bake the meatloaf uncovered for about 1 hour longer. My meatloaf took exactly 1- 1/2 hours in total to cook perfectly.

-This recipe using a 9″ X 13″ baking pan will easily serve 12. Remember that you will have leftovers for sandwiches. Extras may be frozen for another meal. ENJOY!